Friday, March 25, 2011

Some Dang Good Soup

Cream of Broccoli Soup

  • 2 T. butter 
  • 1 lg. onion, chopped 
  • 3 cloves garlic, minced 
  • ¼ tsp. pepper 
  • 3 cups chicken broth 
  • 2 cups water 
  • 2 bunches broccoli, chopped 
  • 2 potatoes, peeled and chopped 
  • ¼ cup flour mixed with ¼ cup milk 
  • 2 cups evaporated skim milk 
  • 2 cups grated cheddar cheese 
  • 1 cup chopped ham (optional) 
  • Salt
  1. Melt the butter in a large pan over med. heat. Saute’ the onion and garlic in the butter until translucent. Add the pepper, broth and water and bring to a boil. Add the broccoli and potato.
  2. When the mixture returns to a boil, reduce the heat, cover the pan and simmer for about 20 min. or until the vegetables are tender.
  3. Smoosh the soup with a potato masher.
  4. Add the flour and milk mixture, stirring until the soup is thickened. Add the milk, cheese and ham. Heat through and serve, adding salt if needed. 

Cookie Pouch

The last couple of years I have made my family's gifts for their birthdays. Basically I crochet something random that my mom would never make and just hope that they actually like it. I made an ice cream cone chap stick holder for my mom and a cell phone case for my sister last year. So this year I decided to make some cookie shaped money pouches. They are silly but I thought they were kind of fun. I'd be happy if they used it even once! :)

I found the pattern here.

An Excellent Italian Feast

Parma Rosa Chicken
  • 3-4 boneless, skinless chicken breasts 
  • Salt and pepper 
  • ½ tsp. Italian seasoning 
  • 1 pkg. Knorr Parma Rosa Pasta Sauce Mix 
  • 1 T. oil 
  • 1 ¼ cups evaporated skim milk 
  • 1 T. butter 
  • Crumbled Feta cheese 
  • Shredded Mozzarella cheese 
  • Cooked Ziti or other pasta
  1. Slice chicken into ½-inch slices, sprinkle with salt and pepper and Italian seasoning then brown in oil.
  2. Remove to a casserole dish. Follow the directions on the Parma Rosa package using the milk and butter to make the sauce.
  3. Pour half of sauce over the chicken. Sprinkle with cheeses. Add the rest of the sauce, cover and bake at 375-degrees for 15-20 minutes, or until chicken is cooked through. Serve over pasta. 

If you can't find the Knorr Parma Rosa Chicken seasoning, you can just make your own. This is how Russell and I made ours:

  • 1 14oz can Italian style diced tomatoes or reg diced tomatoes, drained.
  • 1 Tbsp. tomato paste
  • 1 tsp. basil and oregano
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 garlic clove, minced
  • 1 can evaporated milk
  • 1/4 c. cream
  • 1 Tbsp. butter
  • 1/4 cup of grated Parmesan cheese
  1. Put ingredients in a non stick sauce pan, stir ingredients together.
  2. Turn stove to medium heat until it comes to a boil. Once boiling, turn to low and simmer for about 10-12 mins.stirring often. 
  3. Turn it off, put a lid on it and let it sit until everything else is ready.
We found a few different recipes for this online. We took a basic one and tweaked it to fit our needs. It turned out SO good!
Lite Caesar Salad
  • 1 large head romaine lettuce, washed, torn and spun dry
  • Croutons
  • Parmesan
  • 3 T. olive oil (or 2 T mayonnaise and 1 T olive oil - if you want a creamier dressing!)
  • 2 tsp. Worcestershire Sauce
  • 1/4 tsp. sugar
  • 1/4 tsp. pepper
  • 6 tsp. lemon juice
  • 2 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1 clove of garlic, peeled and minced
  1. Mix dressing ingredients. Pour over lettuce and stir.
  2. Stir in cheese. Add croutons.
  3. Can add cooked chicken (like the whole roasted kind) for a chicken Caesar salad.

One of My Dad's Specialties!

Chicken Cordon Bleu
  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • onion powder
  • seasoned salt
  • oregano
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  1. Pound chicken breasts if they are too thick. Sprinkle seasoned salt, oregano, and onion powder on the chicken. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
  We found the original recipe here and just tweaked it a little bit!

Friday, March 18, 2011

Now THIS is My Favorite comfort food

Homemade Macaroni and Cheese

source: Barbara Bird
  • 3 c cooked macaroni, drained and set aside
  • 1 small onion, chopped
  • 4 T. butter
  • 4 T. flour
  • 2 c milk
  • 2 c grated cheddar cheese
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. dry mustard
  • 1/8 tsp. nutmeg
  1. Melt butter in saucepan over med-low heat. 
  2. Add onion and cook until soft and light-brown color.  Stir in flour, cook & stir for 1 minute or until bubbly. 
  3. Pour in milk, stir in then turn up heat to med-high. 
  4. Cook and stir for a few minutes or until the sauce has thickened. 
  5. Turn heat down to low, stir in cheese and spices until cheese is melted. 
  6. Stir in cooked macaroni. 
**You can also add other cheeses like parmesan or 1/2 cup jalapeno cheddar cheese (gives just a bit of bite). If it gets too thick, stir in a bit of milk
**It's also delicious to use half-and-half for half of the the amount of milk called for. 
**AMAZING flavor combo: Ricotta, cheddar, swiss, monterey jack... YUM. 


Last year for Dustin's birthday we bought him a laundry bag and ironed on a picture of his school mascot. It was a lot of fun finding the picture, printing it on the iron on material and putting it on the bag. We were just trying to help him get all set for college! This year I thought I would make something more fun for HIM. :)
Now I would share the pattern with you all... But I made it up myself and I'm not really sure I could give you an official pattern... But, I basically used a general beanie pattern - dc not sc. Then I made the bat symbol out of felt. I just found the symbol online and printed it out and then cut it out of the felt. Then for the bat ears I basically chained 14, joined with a slip stitch to form a ring and then did two rows of 14 sc, 13sc, and 12 sc (just decrease by one every other row...) then I did one row from 11- 3 and then joined with a slip stitch and finished off! Not too hard... Sorry if this is just really confusing, if you want to try and make something like this let me know and I can try and explain better :)

Rice, Chicken, and Veggies All in One

Hawaiian Haystacks
source: Mormon Pantry: Cooking for Two
  • 1/2 c cooked rice
  • 1 c chunky chicken gravy
  • 1/2 c chow mein noodles
  • shredded cheese
  • chopped onions
  • peppers
  • celery
  • tomatoes
  • olives
  • pineapple chunks
  1. Cook rice according to directions. 
  2. Place a scoop of rice on a plate and pour gravy on top. 
  3. Sprinkle with chow mein noodles and choice of toppings.
Chunky Chicken Gravy
  • 1 large chicken breast
  • 1 chicken bouillon cube
  • paprika
  • salt and pepper
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 c milk
  1. Place 1 " water in saucepan. Dissolve bouillon in water. Place chicken in water and sprinkle paprika, salt, and pepper over chicken. Cover and let simmer on medium-low heat 30-40 minutes or until chicken is tender.
  2. Remove pan from heat. Leaving chicken in the water, cut chicken into small pieces. Sprinkle flour over chicken and stir well. 
  3. Add butter and milk. Cook and stir over medium heat until butter melts. Continue stirring and cooking until gravy boils and thickens.

Some Homestyle Grub

Shepherds Pie
  • 3 cups mashed potatoes
  • 1 1/4 lbs ground beef
  • 1/2 c chopped onion
  • 1 garlic clove
  • 1/2 tsp. salt
  • dash black pepper
  • 1 tsp. Italian seasoning
  • 2 1/2 c green beans
  • 1 can tomato soup
  • 1/2 c cheese
  1. Preheat oven to 350 degrees.
  2. Prepare the mashed potatoes; set aside.
  3. In large skilled cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt and pepper. 
  4. Stir in beans and soup. Pour into greased baking dish or casserole.
  5. Spoon mashed potatoes in mounds on beef mixture. Sprinkle cheese over potatoes. 
  6. Bake uncovered 30-35 mins or until mixture is bubbly and cheese begins to brown.
You can find this recipe in Better Homes and Gardens NEW Cook Book: Celebrating the Promise by Meredith Books.

Buttery, Flaky Goodness!

source: forgotten... :)
  • 3 Cups flour 
  • 2 T. + 2 tsp. sugar 
  • 4 ½ tsp. baking powder 
  • ¾ tsp. cream of tartar 
  • ¾ tsp. salt 
  • 1 ½ sticks cold butter or margarine 
  • ¾ cup milk 
  • 1 egg, lightly beaten 
  1. Sift together in a bowl the flour, sugar, baking powder, salt and cream of tartar.
  2. With a fork, blend in the butter or margarine until the mixture resembles cornmeal, then stir in the egg and milk.
  3. Turn dough on a lightly floured surface. Knead dough lightly once of twice and pat into a ¾-inch thick round.
  4. Cut biscuits with a 2-inch cutter. Place on a baking sheet. Bake at 400-degrees for 15 minutes or until golden. 

Saturday, March 12, 2011

Sauce, Shells, and Sugar

Sausage Stuffed Shells
  • 1 (16 ounce) package jumbo pasta shells
  • ½ pound Italian Sausage
  • 1 (10 ounce) package frozen spinach (thawed, drained and squeezed dry)
  • 1 cup ricotta cheese
  • 1 egg
  • 3 garlic cloves (crushed)
  • ½ lemon (juiced)
  • ¼ cup grated parmesan cheese
  • salt and pepper (to taste)
  • ½ teaspoon dried oregano
  • 2 cups spaghetti sauce
  • 2 cups shredded mozzarella cheese
  1. Bring a large pot of salted water to a boil. Cook pasta shells according to package directions (about 10 minutes). In a large deep skillet add sausage and cook over medium high heat until fully cooked. Chop up sausage into small pieces with a spatula. Drain.
  2. In a large bowl combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice, and parmesan cheese. Season with salt, pepper, and oregano. Mix well.
  3. Pre-heat the oven to 350 degrees. Lightly grease a 9×13” baking dish and pour a thin layer to spaghetti sauce onto the bottom of the baking dish. Stuff pasta shells with the sausage mixture and place into the baking dish. Top the shells with spaghetti sauce and mozzarella cheese.
  4. Place into the oven and bake at 350 degrees for 25-30 minutes or until the pasta is heated through and the cheese has melted.
As usual, we found this recipe on our favorite recipe blog! Funny though... We already had this recipe in our list of recipes to try from a few years ago... RANDOM!

Cheesy Stuffed Shells
  • 2 lbs. ricotta or cottage cheese
  • 1/2 lb. Mozzarella cheese, grated
  • 2 eggs, beaten
  • 1/2 c. Parmesan, grated
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. Parsley
  1. Preheat oven to 350 degrees.
  2. Prepare pasta shells: Bring water to boil and then add pasta, boil pasta approximately 15 minutes.
  3. Beat eggs. Prepare cheese filling with ricotta, mozzarella, parmesan cheese and egg. Mix in with seasonings
  4. Using a large casserole dish, layer sauce, and stuffed pasta. Bake 45 minutes.
 Bread Sticks
Cheesy Bread Sticks
  • prepared pizza crust 
  • butter, melted 
  • provolone or mozzarella cheese, shredded 
  • parmesan cheese  
  • Italian seasoning
  • garlic powder
  • onion powder
  • salt
  1. Preheat oven to 425.
  2. spread out pizza dough onto a greased cookie sheet and brush with butter.
  3. Sprinkle cheeses and spices evenly over the dough.
  4. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
  5. Do not separate strips.
  6. Bake for 10-12 minutes or until light golden brown.
  7. Re-cut along each strip and remove from cooking sheet.
  8. Serve sticks warm with marinara sauce.
Dessert Sticks
  • prepared pizza crust 
  • butter, melted 
  • cinnamon
  • sugar
  • frosting
  1. Preheat oven to 425.
  2. spread out pizza dough onto a greased cookie sheet and brush with butter.
  3. Sprinkle spices evenly over the dough.
  4. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
  5. Do not separate strips.
  6. Bake for 10-12 minutes or until light golden brown.
  7. Re-cut along each strip and remove from cooking sheet.
  8. Serve sticks warm with frosting.
Quick Easy Non-Rising Dough
  • 1 Tbs active dry yeast
  • 1 c warm water
  • 2 Tbs olive oil
  • 1 Tbs honey
  • 1/4 tsp salt
  • 3 1/2 c all-purpose flour
  1. Mix the yeast and water in a small bowl. Cover and let sit for 10 minutes.
  2. In a large bowl mix the oil, honey and salt together. Then add the yeast mixture. Stir well. Slowly add in the flour one cup at a time. 
  3. Take dough out of bowl and onto a lightly floured surface knead in the last 1/2 cup of flour. Knead dough for 6 minutes. 
  4. Grease a 16 inch round pizza pan. Roll dough out with a rolling pin into a circle shape to fit the pizza pan. Let the dough rise in the pan while you get the other ingredients ready.
We found the dough recipe on this blog, it's part of a really yummy looking pizza recipe! We'll have to try that next time! :)

Friday, March 11, 2011

Happy St. Patty's Day!

Happy St. Patrick's Day! :) I don't really do anything for this holiday, and I normally don't decorate for it... but I figured that since this has kind of become my thing this year, I might as well make some decorations! :) So here are my attempts at being crafty this holiday! :)
You can find the pattern that I used for the shamrocks here.
You can find the pattern for the "pot of gold" here.


Russ and I had a Japanese anime fest last weekend. We wanted to watch a Chinese flick but Japanese anime was the best we could find! Each one we watched started with this funny little creature that made me bust up laughing every time we saw it. So I decided to draw it! And I laughed the whole time I did. What a great decision... :) Here he is!

Quick, Easy, Totally Yummy Soup!

Pasta Fagioli Soup
  • 2 cans (14.5 oz. each) beef broth
  • 1 can (16 oz.) Great Northern Beans, rinsed and drained
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 2 medium zucchini, quartered lengthwise & sliced
  • 1 Tbsp. oil
  • 1 1/2 tsp. minced garlic
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1 1/2 c. small pasta shells, uncooked
  • 1/2 c. Romano or shredded Parmesan cheese
There are two options for cooking this... one:
  1. Combine all but the pasta and cheese in a slow cooker. Cover, cook on low 3-4 hours. 
  2. Stir in pasta. Cover, cook another hour or until pasta is tender. Serve with cheese on top. 
And two:
  1. Cook the pasta. 
  2. Meanwhile combine the rest except the cheese in a large pot. 
  3. Once pasta is done, add to the pot. Serve with cheese on top. 
 We found this recipe on Mandy's Blog

The Time Traveler's Wife

The Time Traveler's Wife **
by Audrey Niffenegger 
Book Type: Fiction, Romance 
Summary: This is a love story about a man with a genetic disorder that causes him to time travel unpredictably, and about his wife, an artist, who has to cope with his frequent absences and dangerous experiences.
summary found on wikipedia  
My Review: Well! This book was not what I expected... It was all sex, sex, drugs, drinking, more sex, and lots of swearing. Including the "f" word, often times 2-3 times per page. We saw the movie a while back and I thought it was decent but this book is just... TOO much. Really. It wasn't redeeming enough for me to even finish it. I got pretty far but I got sick and tired of how gross it was to finish. I thought it would be cute and romantic... If you've ever wanted to read this book I would highly suggest just going ahead and renting the movie. Much better way to spend your time. 

Any Broccoli Fans Out There?

Classic Broccoli Salad

  • 1 head broccoli
  • 5 slices cooked bacon, crumbled
  • 1/4 c chopped red onion
  • 1/4 c craisons
  • Mozzarella cheese cut into very small chunks
  • 1/2 mayonnaise
  • 1 Tbs white vinegar
  • 1/8 c sugar
  • 1/4 cup halved cherry tomatoes
  • Salt and freshly ground black pepper
  1. Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. 
  2. Place in a large bowl. Add the crumbled bacon, onion, craisins and cheese. 
  3. In a small bowl, combine the remaining ingredients, stirring well. 
  4. Add to broccoli mixture and toss gently.
You can find the original recipe here.

Want a Twist on a Classic?

We used to do semesterly get togethers with Justine and we would always make yummy food. (mostly Justine, she invited us over a lot of the time!) And this was one of the things she made us. SO GOOD. :) What really makes these burgers unique is that they are on buttered toast and they have a fried egg and beets.
Aussie Burgers
  • hamburger
  •  bread
  • butter
  • onion
  • tomato
  • lettuce
  • beets
  • pineapple
  • egg
  • mushrooms
  1. Cook the hamburger patty however you like it. you can add chopped up onion, garlic powder, bread crumbs, Worcestershire sauce, salt and pepper... Whatever you like. And cook it through.
  2. Fry up an egg, once again however you want. Just a little salt and pepper will work just fine.
  3. Russell also fried up some mushrooms and they were super tasty, but you can do whatever you want!
  4. Chop up any fresh veggies you want to put on top; tomato, lettuce, onion...
  5. Toast the bread and butter it. You can put mustard, ketchup, mayo, bbq sauce, whatever you like on the bread as well.
  6. Put the rest of the toppings on the bread and try not to eat too quickly! :)

Thursday, March 10, 2011


location: Brigham City, UT
We have been here several times and it is a great place for a tasty home style meal. Everything they have is yummy. They have really good beef and yummy fried chicken. Their mashed potatoes are really delicious and they have great salads! All the things Russ and I look for in a yummy place to eat! :) You'll probably spend 10-20 dollars per person here, but it is generally worth the price!

Sunday, March 6, 2011

Mmmm... Nummers....

Lemon Butter Chicken
  • salt and pepper (to taste)
  • ½ lb bow-tie pasta
  • 4 boneless skinless chicken breast halves (pounded to an even ¼” thickness)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ¼ cup all purpose flour
  • salt and pepper (to taste)
  • 4 ounces bacon
  • 6 ounces fresh mushrooms (sliced)
  • 6 ounces artichoke hearts (drained and halved)
  • 2 teaspoons capers (drained)
  • Fresh parsley (chopped, for garnish)
Lemon Butter Sauce-
  • ¼ cup white wine (We replaced this with White Grape Juice)
  • 5 tablespoons lemon juice (freshly squeezed)
  • 5 tablespoons heavy cream
  • 1 cup butter (chilled)
  1. To make lemon butter sauce- In a saucepan over medium heat add white wine and lemon juice. Bring to a low boil and boil until the liquid has reduced by 1/3. Stir in heavy cream, and simmer until it becomes thick. Gradually add 1 tablespoons of butter at a time to the sauce stirring until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
  2. Bring a large pot of salted water to a boil and cook bow-tie pasta according to package directions. Drain and set aside. In a bowl mix together flour, salt and pepper. Lightly coat the chicken with the flour mixture. In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons of butter. Place chicken into hot oil and fry on both sides until golden brown and the internal temperature has reached 165 degrees. Remove from the pan.
  3. Add bacon to the same pan that the chicken was cooked in. Stir in mushrooms, artichokes, and capers. Cook until the mushrooms are soft. Cut the chicken into small strips and return them to the skillet. Stir half of the lemon butter sauce into the mixture.
  4. To serve- place the pasta in a large bowl. Stir the chicken mixture into the pasta. Stir in additional lemon butter sauce as desired. Garnish with fresh parsley.
Original recipe found here.

Chinese Date!!

Okay, so these recipes are all really big. Russ and I had a ton of leftovers. So please think ahead before trying any of these, you will want to shrink them by quite a bit. I could do it for you but in all honesty, I have no desire to :). REALLY good though.
Crag Rangoon
  • 12 ounces of cream cheese (at room temperature)
  • 50 wan ton wrappers
  • 1 cup imitation crab meat (or canned)
  • 2 green onions (minced)
  • ¼ teaspoon garlic powder
  • ½ teaspoon soy sauce
  • 1 egg (beaten)
  • oil (for frying)
  1. In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
  2. In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.
  3. Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
  4. Deep fry the rangoons in batches at 375 degrees for 2-3 minutes or until golden brown.
Sesame Chicken
  • 2 large boneless skinless chicken breasts
  • 2 tablespoons raw sesame seeds
  • 2 green onions (sliced)
  • 1 teaspoon chicken base
  • ¼ teaspoon salt
  • ½ teaspoon sesame oil
  • ground white pepper (to taste)
  • ¼ teaspoon sugar
  • 1 tablespoon white grape juice
  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 egg (beaten)
  • ½ cup water (or as much as needed to make batter smooth)
  • 3 tablespoons cornstarch
  • salt (to taste)
  • 1 tablespoon vegetable oil
  • 3 tablespoons honey
  • 2 tablespoons sugar
  • Salt (to taste)
  • 2 tablespoons ketchup
  • 1 tablespoon white distilled vinegar
  • a sprinkle of ground black pepper
  1. Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
  2. Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
  3. Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown
  4. In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
  5. In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.
Fried Rice
  • 5 cups cooked leftover white rice (that’s at least 1 day old)
  • 1 medium onion (diced)
  • 6 cloves garlic (minced)
  • 2 eggs (beaten)
  • 1 cup frozen peas and carrots (thawed)
  • ½ tablespoon tumeric
  • Soy sauce (to serve)
  • 2 tablespoons oil (for frying)
  1. Add a little bit of oil or cooking spray to a heated frying pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
  2. Heat a frying pan and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
  3. Serve with soy sauce.
Honey Walnut Shrimp
  • 1lb large shrimp (peeled and deveined, with tails removed)
  • 1 cup water
  • 2/3 cup white sugar
  • ½ cup walnuts
  • 4 egg whites
  • 2/3 cup cornstarch
  • ¼ cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon canned sweetened condensed milk
  • 1 cup oil (for frying) 
  1. In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
  2. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.
  3. In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.
To find these and many more DELICIOUS recipes just go here.

Best. Boiled Potatoes. Ever.

Boiled Potatoes with Onion and Dill
  • 6 large red potatoes, peeled and cut into medium chunks
  • 1 cup caramelized onions
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh dill
  1. In a large pot of salted water, boil potatoes until tender. Drain. Return to pot and set over low heat for a few minutes to evaporate any remaining water. Remove from heat. 
  2. Add caramelized onions, salt and dill. Toss until all ingredients are well incorporated. 
  3. Transfer potatoes to a serving dish. Boiled potatoes with onion and dill go great with pork, sausage and ham, or are terrific all by themselves as a meatless dish.
Caramelized Onions:
  • 4 tablespoons (1/2 stick) butter
  • 3 large onions, thinly sliced
  • 1/2 teaspoon salt 
  1. Melt butter in large skillet over medium-low heat. Add onions and salt and cook, stirring occasionally for about 45 minutes. Keep an eye on the onions to ensure that they don't burn or the flavor will go from sweet to bitter very quickly!
  2. You'll end up with about 1/3 of the amount you started with, so keep that in mind before starting.

Original recipe found here.

Let's Have a Fiesta!

Russ' Mexican Rice
  • ½ small onion, chopped
  • 1 garlic clove, diced
  • 1 sweet pepper, diced
  • 1 T. olive oil
  • 1 c. rice
  • 1 1/3 c. water
  • 1 c. salsa
  • 1 tsp. seasoned salt
  • ½ tsp. cumin
  • Hot sauce
  1. Saute onion, garlic, and pepper in olive oil until onion starts going translucent.
  2. Add rice and seasoning (salt, cumin) and continue to cook until rice goes opaque.
  3. Add water, salsa, and hot sauce. Bring to a boil.
  4. Put lid of and simmer for 20 minutes.
If you ever try one of our recipes we would love to hear your feedback! Let us know if you like them or if you make any changes! We love comments! :)


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